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Naughty Christmas Rum Balls

by Juliet Kelly Wong |

INGREDIENTS:
2 cups of mixed pecan and walnuts
1/2 cup Scottish oats
1/2 tsp nutmeg
1 tsp cinnamon
A sprinkle of ground cloves (not too much!)
1/4 tsp pink salt 
1 tbsp cacao or carob powder
2 tbsp chia seeds

Wet Ingredients:
7 Medjool dates pitted
1/3 cup dark rum
1 tbsp blackstrap molasses or Gula Malaka
2 Tbsp Pumpkin Seed Butter
Zest of half an orange
1/2 tsp pure vanilla extract
4 drops of Pure Orange or Mandarin essential oils 
1/2 cup finely chopped crystalized ginger

Other:
Cacao or Carob powder for coating

INSTRUCTIONS:
1)Place all the wet ingredients together( except the ginger). Let them soak in the rum. 

2) Gently toast (do not burn) the walnuts and Pecans ( if using raw nuts). Then combine all dry ingredients into a food processor. Blitz until you have a crumbly even consistancy. 

3) Remove the dry ingredients. Place the wet ingredients in a food processor and combine. Again do not over process as then it becomes too runny!! When it is a thick paste combine the wet and dry ingredients. Add in the finely chopped crystalized ginger now. Put everything in a metal bowl and refrigerate for 30 minutes. When it’s hardened, form into balls, size.....up to you!! Roll the balls in either cacao or carob powder. Eat!!! Best kept in the fridge or you can even freeze

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